Cooking

9,583 topics in this forum

1. Potatoes, Anchovies, & Jansson's Temptation

   By Chris Amirault, August 27, 2006
   • 14 replies
   • 8k views
   • 
   • Dianabanana
   • March 8, 2010

2. Ostrich Eggs

   By Shel_B, March 4, 2010
   • 4 replies
   • 3.4k views
   • 
   • Shel_B
   • March 7, 2010

3. 2 Mushy Granny Smiths

   By Isryelle, March 3, 2010
   • 4 replies
   • 2k views
   • 
   • helenjp
   • March 5, 2010

4. How long can this chicken marinate...

   By Emily_R, February 27, 2010
   • 7 replies
   • 3.3k views
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   • Emily_R
   • March 2, 2010

5. What flavors complement watercress?

   By sheepish, February 1, 2010
   • 9 replies
   • 4.8k views
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   • Blether
   • March 2, 2010

6. The natural thickening in stock-made sauces.

   By Karldub, February 28, 2010
   • 7 replies
   • 6.8k views
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   • paulraphael
   • March 1, 2010

7. Good save!

   By blurby, February 21, 2010
   • 6 replies
   • 2.6k views
   • 
   • kayb
   • February 27, 2010

8. The role of black pepper in "seasoning"

   By faronem, February 26, 2010
   • 6 replies
   • 2.3k views
   • 
   • Shalmanese
   • February 26, 2010

9. Foie Gras au Torchon

   By A Canadian Foodie, February 22, 2010
   • 10 replies
   • 4.9k views
   • 
   • Scientist
   • February 26, 2010

10. Quinoa Flakes

    By ElsieD, February 25, 2010
    • 0 replies
    • 1.5k views
    • 
    • ElsieD
    • February 25, 2010

11. Chicken Necks

    By Shel_B, February 24, 2010
    • 4 replies
    • 2.9k views
    • 
    • docdix
    • February 25, 2010

12. Food making parties 1 2

    By Shalmanese, January 23, 2010
    • 29 replies
    • 7.6k views
    • 
    • Chufi
    • February 24, 2010

13. Advice on making a gelatin foam with a whisk

    By austinlinecook, February 22, 2010
    • 1 reply
    • 6.2k views
    • 
    • dougal
    • February 22, 2010

14. Lunch for 40

    By Marmish, February 1, 2010
    • 11 replies
    • 5.3k views
    • 
    • Gail CDM
    • February 22, 2010

15. Looking for Rice Cake Recipe

    By ravenshadow13, February 20, 2010
    • 2 replies
    • 19.7k views
    • 
    • andiesenji
    • February 21, 2010

16. Pizza "Paper"?

    By tammylc, February 20, 2010
    • 1 reply
    • 2.1k views
    • 
    • Kerry Beal
    • February 20, 2010

17. converting white rice to brown in Mastering Vol2 Tian de courgettes

    By pstock, February 19, 2010
    • 3 replies
    • 4.8k views
    • 
    • pstock
    • February 20, 2010

18. Making Breadcrumbs 1 2

    By Chris Amirault, March 18, 2007
    • 30 replies
    • 6.1k views
    • 
    • Blether
    • February 20, 2010

19. Intermediate salmon cooking question

    By j45rpm, February 19, 2010
    • 5 replies
    • 1.8k views
    • 
    • j45rpm
    • February 20, 2010

20. All about the cooling interval

    By Fat Guy, February 18, 2010
    • 13 replies
    • 2.8k views
    • 
    • scubadoo97
    • February 19, 2010

21. Help me plan a dinner for 100 people with $200~300 1 2

    By indesertum, February 10, 2010
    • 41 replies
    • 23.6k views
    • 
    • Chufi
    • February 19, 2010

22. Ground Pimiento

    By ambra, February 16, 2010
    • 6 replies
    • 2.8k views
    • 
    • judiu
    • February 17, 2010

23. Cooking temperature of lobster?

    By Sher.eats, September 28, 2008
    • 11 replies
    • 15k views
    • 
    • ChrisZ
    • February 16, 2010

24. Reinvented Shrimp and "Grits"

    By chappie, April 14, 2009
    • 8 replies
    • 3.5k views
    • 
    • eternal
    • February 16, 2010

25. Frittata Tonight

    By Porthos, February 15, 2010
    • 6 replies
    • 1.6k views
    • 
    • Porthos
    • February 16, 2010